Saturday, May 29, 2010

baking - PB&J muffins

I was super busy today. I made 2 batches of PB&J muffins, and a batch of poppy seed bagels. Tomorrow I am going to make dinner rolls, Italian cheesey bagels and maybe some cranberry bagels.


PB&J muffins
I found this recipes on a blog somewhere, sometime. I made a few tweaks and now I am sharing with you! Completely yummalicious. As anyone who knows me knows, before 9 AM is still the night before. Morning is not offically here until 9:01 AM. And I like to sleep in. Sooooo...I made a batch this afternoon for breakfast tomorrow morning. The muffins did not survive the hour.. I had to make more tonight after everyone went to bed!

  • 1 1/3 c. flour
  • 1 c. oats
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/4 c. brown sugar
  • 1/4 c. sugar
  • 1 egg
  • 1/4 c. applesauce
  • 1/3 c. peanut butter
  • 1 1/4 c. buttermilk
  • 1 t. vanilla extract
  • jelly or jam

In a large bowl, combine flour, oats, baking powder, baking soda, salt, brown sugar and sugar. In a medium bowl, combing egg, applesauce, peanut butter, buttermilk and vanilla. Pour wet ingredients into dry ingredients and stir just until combined. Fill greased muffin cups half full. I use a larger silverware spoon and pour a heaping spoonful into the muffin cup. This is usually about half of the muffin cup. Put 1 teaspoon of jam or jelly in the middle of the muffin batter. Spoon more batter over the jelly. Make sure the jelly if completely covered. Bake in a 350 degree oven for 18-20 minutes.

  • To make buttermilk, add 1 T. of vinegar to a measuring cup and then fill the milk to the desired amount.
  • Make sure that the jelly is in the middle of the batter and does not reach the edges of the muffin.
  • Make sure the jelly is completely covered with the remaining batter.
    Do not use more than 1 t. of jelly. The muffin will not be structurally sound, and will collapse.

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